Thai Stellar Coconut Curry with Chicken and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Thai coconut curry simmered with tender chicken, bell peppers, and green beans in a creamy spiced sauce. This thai-inspired curry ready in about 35 minutes pairs medium, sliced red bell pepper, trimmed green beans, can coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 1 cup uncooked jasmine rice according to package instructions and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb chicken thigh pieces and sauté for 5-6 minutes until browned and cooked through.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant.
  4. Step 4: Pour in 14 oz can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir well and bring to a gentle simmer.
  5. Step 5: Add 1 medium sliced red bell pepper and 1 cup trimmed green beans. Simmer for 5-7 minutes until vegetables are tender but crisp.
  6. Step 6: Remove from heat, stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh Thai basil.
  7. Step 7: Serve the curry hot over jasmine rice.

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Frequently asked questions

How long does Thai Stellar Coconut Curry with Chicken and Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thai Stellar Coconut Curry with Chicken and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed green beans from drying out.

Can I substitute ingredients in Thai Stellar Coconut Curry with Chicken and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thai Stellar Coconut Curry with Chicken and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Thai Stellar Coconut Curry with Chicken and Vegetables?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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